Seven Little Pies
So what can a cook do when you’ve got a bunch of hungry mouths to feed and everybody likes a different kind of pie? Whip up a batch of pint-size pie shells and let each child fill one with her favorite flavor of jam or jelly. Enjoy!
Heat the oven to 450 degrees. Meanwhile, use the cookie cutter to cut out fourteen circles from the dough. Place seven of them on a plate in the refrigerator for the time being.
Use the remaining circles to create lower crusts for the mini pies by gently pressing each one into the bottom of a lined muffin pan cup and then using a fork to poke holes in the center of the dough to keep if from puffing up will it bakes. Cook the crusts until they turn golden brown, about 5 minutes. Then transfer them from the pan to the wire rack to cool.
For the upper crusts, remove the dough circles from the refrigerator and use a fork to first crimp the edge of each one and then to poke holes in the centers.
Place the muffin pan upside down on top of the cookie sheet and gently drape each dough circle over the bottom of a muffin cup. Again, bake the crusts until they turn golden brown (about 5 minutes) and then transfer them to the rack to cool.
Whisk the jam or jelly until smooth and fill each bottom crust with a generous teaspoonful before topping off each pie with an upper crust.